Turkey Sloppy Joe Stuffed Baked Potatoes. An awesome cozy meal. Kids and adults love these steamy, fluffy baked potatoes overflowing with a slightly spicy barbecue sauced turkey filling. A handful of freshly grated sharp cheddar melts over the potato that eats like a meal.
>>Scroll down for my step by step video<<
Potatoes are usually relegated to a ho hum side dish. When I just want a throw~it~into ~the~oven~and~forget~about~it side dish, a baked potato comes to mind. But let’s elevate the lowly potato to a stellar entrée.
These loaded Turkey Sloppy Joe Stuffed Baked Potatoes are overflowing with a delicious filling of slightly spicy, slightly sweet and barbecue sauced ground turkey flecked with sautéed onion and jalapeno pepper. Top with a smattering of cheddar jack cheese and scallions and the humble potato becomes a crazy good dinner!
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Mashed, baked, boiled, or fried, potatoes take a back seat to entrees and other side dishes when served for dinner. By embellishing the potato with a flavorful filling, the overstuffed root vegetable is catapults to center stage at dinner time. Stuffed with comfort food and twice baked livens up spuds from their typical boring status.
the ingredients for Sloppy Joe Stuffed Baked Potatoes
Lots of pantry ingredients in this stuffed potato recipe. I love having these types of recipes in my repertoire so I can whip up dinner without much thought.
- Russet potatoes – the king of the baked potatoes
- Olive oil, kosher salt and freshly ground pepper
- Lean ground turkey ~ you can use lean ground beef too
- Onion and jalapeno pepper
- Lean ground turkey
- Ketchup, brown sugar, Worcestershire sauce, hot sauce, Dijon mustard
- Sharp cheddar cheese
- Scallions, sour cream
do you poke holes in potatoes before baking and more cooking tips
- Make sure to poke washed potatoes several times with a sharp knife to release any steam when baking. Otherwise you could end up with an explosion of potatoes in the oven.
- Ensure the potatoes are as flavorful as possible by seasoning them with olive oil and generously with kosher salt and freshly ground pepper before baking. This step will make the skins nice and crispy.
- Be patient while the potatoes bake. Pour yourself a glass of wine and put your feet up. A perfectly fluffy potato with crispy skin takes about an hour to bake.
- A homemade barbecue sauce allows the cook to control the sweetness and spiciness in the dish. But if you are in a rush, substitute 2/3 cup (a little more or a little less) of favorite store brought barbecue sauce instead.
can you make stuffed baked potatoes in advance?
YES! Sloppy Joe Stuffed Baked Potatoes can definitely be made in advance. Refrigerate them up to 3 days or freeze them for up to 2 months. The details are below….
- Wrap the prepared and cooled potatoes in plastic wrap and put in a resealable bag. Store in the fridge or freezer.
- When it’s time to reheat them bring the potatoes to room temperature. Place the refrigerated potatoes on the counter for about 30 minutes. Thaw froze potatoes overnight in the fridge. Then place on the counter for 30 minutes before reheating.
- Preheat oven to 375 degrees F. Unwrap potatoes and place them on a baking sheet.
- Heat in the oven for 20 to 30 minutes or until heated through.
- I’m a big fan of using a digital thermometer to check for when foods are cooked or heated to perfection. When reheating stuffed baked potatoes, the internal temperature should be about 150 degrees F.
If you make these tasty stuffed baked potatoes, I’d love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
my cooking videos
more family favorite dinner recipe ideas
- Easy and Delicious Beef Enchiladas
- Sheet Pan Cheeseburger Sliders
- Three Cheese, Spinach and Italian Sausage Lasagna
Loaded Turkey Sloppy Joe Stuffed Baked Potatoes. An awesome cozy meal. Everyone loves these steamy, fluffy baked potatoes overflowing with a slightly spicy barbecue sauced turkey filling. A handful of freshly grated sharp cheddar melts over the potato that eats like a meal. Think of it just like your favorite childhood comfort food sandwich minus the bun.
- 4 medium sized russet potatoes
- Extra virgin olive oil
- Kosher salt
- Freshly ground pepper
- 1 tablespoon butter
- 1 small onion diced, about 1 cup
- 1 medium jalapeno pepper, diced
- 1 pound lean ground turkey
- 2/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce, more to taste
- 1 teaspoon Dijon mustard
- 1 cup shredded sharp cheddar cheese
- 2 scallions, thinly sliced
- Sour cream
- Preheat oven to 375 degrees F.
- Scrub the potatoes and pierce several times with a sharp knife. Rub with the oil and sprinkle generously with salt and pepper.
- Place the seasoned potatoes directly on the rack in the oven. Bake 30 minutes. Flip the potatoes over and bake for another 20 to 30 minutes. A knife should easily pierce the potatoes. Remove from the oven and place on a cutting board.
- While the potatoes are baking, place a large saute pan over medium high heat. Add the butter. When the butter has melted, add the onion and jalapeno pepper. Saute for 6 to 8 minutes or until the vegetables for tender.
- Add the ground turkey to the saute pan. Cook until it is no longer pink and is cooked through, about 5 to 7 minutes. Be sure to break up the turkey into small pieces as it is cooking.
- Add the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, and mustard. Continue cooking and stirring occasionally for an additional 5 minutes. Season to taste with salt and pepper.
- Slice the potatoes open and fluff the inside with a fork. Divide the turkey mixture evenly between the potatoes. Top with the shredded cheese.
- Place the potatoes on a baking sheet and return to the oven for about 5 to 10 minutes or until the cheese is melted.
- Remove the potatoes from the oven and sprinkle with the scallions.
- Serve immediately with the sour cream.
To make the potatoes in advance ~ wrap cooled potatoes in foil and place in a resealable bag. Store in the refrigerator up to 3 days. Heat in a 375 degree F oven for 35 to 40 minutes. Alternately, store in the freezer for up to 2 months. Thaw for 24 hours in the refrigerator. Bake in 375 degree F oven for 30 to 45 minutes.
- Category: entree
- Method: saute and bake in oven
- Cuisine: American
- Serving Size: 1 potato
- Calories: 521
- Sugar: 16 g
- Sodium: 717 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 138 mg
Keywords: sloppy joe baked potatoes, dinner ideas, stuffed baked potatoes